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Tapioca Chip

  • Thailand
  • L/C,D/P,T/T
  • Tapioca Chip
Supplier Details
  • ASIA FRUCTOSE CO LTD
  • ThailandThailand
  • 301 - 500 People
  • Manufacturer
  • South America,Eastern Europe,Southeast Asia,Mid East,Eastern Asia,Western Europe
  • Mr.Pongpak
  • 66-2-2382544-7
  • View the Seller's Store
Post Date:2012-1-19
Product Details
Company Profile

Item specifics

Thailand
L/C,D/P,T/T

Specifications

Manufactured under rigid quality control, our tapioca chips are top-quality

Starch72%Min. ( First grade),67%Min.  (Normal grade)
Moisture14%Max. ( First grade),14%Max. (Normal grade)
Fibre4%Max. ( First grade),5%Max. (Normal grade)
Sand1Max. ( First grade),3%Max. (Normal grade)
Company Related ProductsView the Seller's Products

Modified Starch

Modified Starch

ASIA FRUCTOSE MODIFIED STARCHESAF  521 (UI)

Procedure:01  Mark Out The Needest Modified Starch Properties In Your Process.Note: The Number10 Represents The Highest Performance Of Shown Properties.Objective: The Main Purpose Of This Chart Is To Choose The Best Rate Of Cost/ Effectiveness In OrÈ
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Cross Linked Tapioca Starch

Cross Linked Tapioca Starch

High viscosity modified tapioca starch.

High viscosity modified tapioca starch. It can replace potato starch in food application. Viscosity 1400 BU min (6% Solid)

 

Technical Properties:

 

Preparation in water produces a good viscous and stable gel in different conditions of time and temperature.

 

Promotes a medium long and slightly cohesive gel.

 

Applications & Benefits:

 

It can be used as a thickener in both Food and Industrial products that requires good stability in medium low pH and/ or medium/ high temperatures;

 

It can easily replace any other native starch such as the ones made from Potato, Corn, Wheat, Tapioca and Rice sources imparting a much higher Water Holding Capacity/ Viscosity 

 

Applications & Benefits:

 

It can be used as a thickener in both Food and Industrial products that requires good stability in medium low pH and/ or medium/ high temperatures;

 

It can easily replace any other native starch such as the ones made from Potato, Corn, Wheat, Tapioca and Rice sources imparting a much higher Water Holding Capacity/ Viscosity

 

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